Pecan Pie Pudding Cake : Irresistible Dessert
If you’re looking for a pecan dessert recipe that’s warm, gooey, and packed with classic pecan pie flavors, this Pecan Pie Pudding Cake is the perfect treat!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50
- Category: Dessert
- Cuisine: American
Ingredients
Scale
For the Cake Batter:
- 1 cup (125g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (120ml) milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup (60g) chopped pecans
For the Pecan Pie Sauce:
- ½ cup (100g) brown sugar, packed
- ½ cup (120ml) hot water
- 2 tablespoons unsalted butter
- ½ teaspoon cinnamon (optional, for extra warmth)
- ½ teaspoon salt
Instructions
Step 1: Preheat & Prepare the Baking Dish
- Preheat oven to 350°F (175°C).
- Lightly grease an 8×8-inch baking dish.
Step 2: Make the Cake Batter
- In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Stir in milk, melted butter, and vanilla extract until smooth.
- Fold in chopped pecans.
- Pour the batter into the prepared baking dish and spread evenly.
Step 3: Make the Pecan Pie Sauce
- In a small saucepan, heat brown sugar, hot water, butter, cinnamon, and salt over medium heat.
- Stir until the butter melts and sugar dissolves.
- Pour the hot sauce evenly over the cake batter. Do not stir—the magic happens while it bakes!
Step 4: Bake & Serve
- Bake for 35-40 minutes, or until the top is golden brown and the pudding sauce has thickened underneath.
- Let cool for 5-10 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream for the best experience!
Notes
- Use fresh pecans – Toasting them beforehand enhances the flavor.
- Don’t stir the sauce into the batter – It will create a gooey pudding layer as it bakes.
- Want a deeper caramel flavor? – Use dark brown sugar instead of light brown sugar.
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 8g
- Fat: 22g
- Carbohydrates: 35g
Keywords: Pecan Pie Pudding